900g (1.9lb) - All Rounder Potatoes, Cut into Fries (Batons)
2 tsp (8g) - Smoked Paprika
1 tsp (4g) - Garlic Powder
1 tsp (2g) - Dried Oregano
1 tsp (2g) - Dried Parsley
Salt & Pepper
Chilli Chicken -
Oil Spray
900g (1.9lb) - Chicken Breast, Diced
2 tsp (8g) - Garlic Powder
2 tsp (8g) - Smoked Paprika
½ tsp (0.1g) - Dried Parsley
½ tsp (0.1g) - Dried Oregano
Pinch Chilli Powder (Optional)
⅓ Cup (80ml) - Franks Hot Sauce
Salt & Pepper
Chilli Sauce -
100g (3.5oz) - Mayonnaise
¼ Cup (60ml) - Sambal Oelek
½ tsp (5g) - Dijon Mustard
½ -Lemon, Zest
¼ -Lemon, Juiced
1 -Garlic Clove, Grated
3g (0.1oz) - Ginger, Peeled & Grated
Salt & Ground White Pepper To Taste
Method
Add the potato fries and seasoning and combine in a bowl. Place the seasoned potatoes onto a baking tray lined with parchment paper and bake at 200℃ (390℉) for 25-26 minutes or until golden and cooked. To cook in an air fryer, cook in batches at 200℃ (390℉) for 20 minutes, in batches.
Using the potato bowl, add the chicken and seasoning except the buffalo sauce and mix well to combine.
Place a pan over medium-high, add a touch of spray oil, and sear the chicken for 5-6 minutes. Add buffalo sauce and mix to combine and coat the chicken. Remove and set aside.
Mix all of the ingredients for the chilli sauce in a bowl and season to taste. Store in the fridge until ready to serve. If you have one, put it into a squeeze bottle.
Portion the fries in 5x 750ml meal prep containers. Place the chicken on top or next to the fries and drizzle over the chilli sauce. Garnish with flat-leaf parsley. Dig in.
Store in the refrigerator for up to 3 days and in the freezer for up to 3 months. The sauce will last 2 weeks in the fridge.